This Acorn Squash and White Bean Stew will warm you up on the coldest day. Its hearty and full of veggies and this recipe makes a big pot so you can eat dinner and lunch for a few days. Or you can eat it for every single meal while you’re fighting off a gnarly cold like I did a couple weeks ago. No regrets.
Acorn Squash and White Bean Stew [Vegan]
- 2 tablespoons Olive Oil
- 1 Large Onion, small dice
- 2 Ribs Celery, small dice
- 2 Medium Carrots, small dice
- 3 Large Garlic, Minced
- 4 Cups Acorn Squash, peeled + cubed into bite sized pieces
- 5 Cups Vegetable Stock
- 2 Cups Green Beans, trimmed and cut into bitesized pieces
- Pinch Crushed Red Pepper Flakes
- 1 teaspoon Dried Thyme Leaves
- 4 Cups Chopped Kale
- 1/2 Cup Peas
- Salt and Plenty of Black Pepper to Taste
- 1 Can White Beans, drained and rinsed navy, or northern beans are preferred
- Into a large dutch oven over medium heat, add the olive oil, onion, celery and carrot. Sauté for 4-5 minutes, until the vegetables begin to soften. Add the garlic and saute for 1 minute.
- Add acorn squash and vegetable stock and stir to combine. Add green beans, thyme, crushed red pepper flake and plenty of black pepper. Stir and big to a simmer. Reduce heat to low and simmer for 30 minutes or until the acorn squash is cooked through.
- Add chopped kale, peas and beans. Cover and let simmer for 5 minutes more or until the kale has wilted and softened. Taste and adjust seasoning.
- Remove from heat and serve with a thick slice of your favorite bread.